Quick & Fluffy Sweet Yeast Donuts

1.Activate the Yeast: In a large bowl, combine the warm water, 1 teaspoon of sugar, and the active dry yeast. Let stand for 5-10 minutes until foamy.

2.Mix the Dough: To the yeast mixture, add the remaining 1/4 cup sugar, flour, salt, and black pepper (if using). Mix until a shaggy dough forms. Add the melted butter and knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

3.First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp cloth. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

4.Shape the Donuts: Gently punch down the risen dough. On a lightly floured surface, roll the dough out to about 1/2-inch thickness. Use a 3-inch round cookie cutter or donut cutter to cut out the donuts and corresponding holes. Gather the scraps, re-roll, and cut out remaining shapes.

5.Second Rise (Proofing): Place the cut donuts on parchment-lined baking sheets, ensuring they do not touch. Cover loosely and let them rest for 20-30 minutes until slightly puffy.

6.Heat the Oil: While the donuts proof, heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain this temperature.

7.Fry the Donuts: Carefully place 2-3 donuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side until golden brown. They should puff up significantly.

8.Drain and Coat: Use a slotted spoon or spider to remove the donuts and place them on a wire rack lined with paper towels to drain excess oil.

9.Finish: While the donuts are still warm, toss them gently in the 1/2 cup of granulated sugar until fully coated. Serve immediately for the best texture.